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Friday, May 9, 2008

Red, Red Research

image from Cake Man Raven

Dearest Lisa's 30th birthday party is coming up soon and the birthday girl requested the classic red velvet cake with the twist of chocolate frosting, inspired by the Sexy Red Velvet Cupcake from Sunshine Sweet Bakeshop on the Lower East Side. I am torn on the myriad of recipes that I have found on the web. Oil verse butter? Red food coloring or fruit/vegetable juice reduction?

I am inclined to use butter since I love butter and the flavor of it in cakes. I am also inclined to use food coloring to keep it more authentic, since no one I know has a food dye allergy and it's no longer toxic (one hopes). Though I did find a very interesting recipe that incorporates less sugar and subs in strawberry syrup rather than red food coloring.

Many of these recipes also call for all purpose flour which I am a little against when baking a large cake. Cake flour is ground finer and it really does improve the texture of cakes, especially ones that are suppose the be lighter and airy. A dense chocolate like my Chocolate Chili Cake can use all purpose flour but any buttermilk or chiffon cake should be made with cake flour.

Here's a list of links to recipes that I have collected. I will post what ever adaptation I come up with after the cake has been properly devoured by revelers celebrating another fantastic year of Lisa!

Cake Man Raven's Red Velvet Cake
Buttercup Bakeshop Red Velvet Cake
New York Times - Adapted from "The Confetti Cakes Cookbook" by Elisa Strauss
Tartlette Red Velvet Cakes
Red Velvet Cake IV from All Recipes


hotlegsandalongneck said...

I've used the Magnolia Red Velvet cake recipe multiple times with great results (it's basically the same as Buttercup Bakeshop's recipe). Tim, your Fulbright guest from a few weeks ago, and I are planning on making it this week when some friends are in town.

Christine said...

thanks for the insight! i will be doing some experimental batches this weekend! wish me luck.